If you’re looking for the ultimate summertime scoop, you have to try Creamy Strawberry Ice Cream with Fresh Chunks. This dreamy dessert is rich, smooth, and bursting with bright strawberry flavor, thanks to juicy berries folded right into the base. What really makes it shine are the little pieces of fresh strawberry in every bite, turning this homemade treat into a celebration of peak-season fruit and velvet-like creaminess. Whether you make it just to savor on a sunny afternoon or serve it as a showstopper at your next cookout, this is one ice cream recipe you’ll want on repeat.
Ingredients You’ll Need
The beauty of Creamy Strawberry Ice Cream with Fresh Chunks is that every ingredient brings something crucial to the table. Each one is there for a reason—adding flavor, creaminess, or a pop of citrus brightness—so don’t skip or skimp on anything. Here’s what you’ll need and why you’ll love using each.
- Fresh Strawberries: These are the bursts of summer that make every scoop juicy and fragrant; go for ripe, sweet berries for the best results.
- Granulated Sugar: Not just for sweetness—part of it macerates the strawberries and draws out those gorgeous juices.
- Heavy Cream: This is what makes the ice cream so decadently smooth and rich—don’t substitute it!
- Whole Milk: Lightens the texture just enough while keeping it wonderfully creamy.
- Pure Vanilla Extract: Adds warmth and depth that pairs beautifully with the strawberries.
- Pinch of Salt: A little goes a long way in enhancing the natural flavor of the berries.
- Lemon Juice: Brightens and balances the sweetness, making the strawberry flavor absolutely pop.
How to Make Creamy Strawberry Ice Cream with Fresh Chunks
Step 1: Macerate the Strawberries
Start by placing your chopped strawberries in a medium bowl with 1/4 cup of sugar and the lemon juice. Give everything a gentle stir, then let it sit for 20 minutes. This step softens the berries, draws out their natural juices, and amps up their flavor. After they’ve macerated, mash them slightly with a fork. Don’t pulverize—just enough to create some texture and plenty of fresh strawberry flavor in every bite.
Step 2: Make the Creamy Base
In a separate bowl, whisk together the remaining 1/2 cup sugar, heavy cream, whole milk, vanilla, and a good pinch of salt until the sugar is fully dissolved. This base is what gives your Creamy Strawberry Ice Cream with Fresh Chunks its luscious texture, and the vanilla shines right through. Mixing until the sugar dissolves means velvety, not gritty, ice cream!
Step 3: Combine and Chill
Now, pour the macerated strawberries and every drop of their syrupy juice into the creamy base. Stir well so you get a uniform, pretty-pink mixture. Cover this bowl and chill it in the fridge for at least 2 hours—or let it rest overnight for a deeper, developed flavor. Chilling is key to a creamy (not icy) finish, so don’t rush it.
Step 4: Churn to Perfection
Once everything is good and cold, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes). A few minutes before it’s finished, toss in some extra strawberry chunks if you like bigger pieces—this is the secret behind the Creamy Strawberry Ice Cream with Fresh Chunks magic. The base firms up but stays silky-smooth from the churning action.
Step 5: Freeze and Enjoy
Scoop the just-churned ice cream into an airtight container, then pop it in the freezer for at least 4 hours. This extra step ensures perfect scoopability and a luxurious texture. When you come back, you’ll be rewarded with a creamy, strawberry-packed dessert that tastes like summer in every bite!
How to Serve Creamy Strawberry Ice Cream with Fresh Chunks
Garnishes
Your Creamy Strawberry Ice Cream with Fresh Chunks is already beautiful, but a few well-chosen garnishes can take it over the top. Try a crown of fresh sliced strawberries, a dollop of softly whipped cream, or a dainty mint leaf. For an extra-special effect, a sprinkle of crushed freeze-dried strawberries or a tiny drizzle of balsamic glaze delivers both flavor and flair.
Side Dishes
Pairing your ice cream with the right sides can turn a simple dessert into a complete after-dinner treat. Serve alongside buttery shortbread cookies, crisp waffle cones, or a warm slice of pound cake for a textural contrast. For a light option, enjoy it with a bowl of fresh mixed berries or as a lovely topper for grilled peaches or nectarines.
Creative Ways to Present
Get a little playful! Layer scoops in parfait glasses with whipped cream and granola for a breakfast-for-dessert vibe. Sandwich a slab between soft sugar cookies for irresistible ice cream sandwiches. Or wow your guests by scooping Creamy Strawberry Ice Cream with Fresh Chunks into mini tart shells and topping with white chocolate shavings for a fanciful finish.
Make Ahead and Storage
Storing Leftovers
If you miraculously end up with leftovers, keep your Creamy Strawberry Ice Cream with Fresh Chunks tightly sealed in an airtight container in the freezer. Press a layer of parchment or plastic wrap against the surface to prevent ice crystals and freezer burn, ensuring those juicy strawberry chunks stay as delightful as day one.
Freezing
This ice cream loves the freezer—plan to store it for up to two weeks. If you notice it getting a bit firm after a few days, let it rest on the counter for 10 minutes before scooping. That little bit of patience rewards you with luscious, creamy texture and vibrant flavor every time.
Reheating
Ice cream doesn’t need reheating, but if it’s rock hard, let your Creamy Strawberry Ice Cream with Fresh Chunks sit at room temp for 5 to 10 minutes to soften. Avoid the microwave; patience is the secret to the perfect scoop and prevents melting those precious strawberry pieces.
FAQs
Can I make this ice cream without an ice cream maker?
Absolutely! Pour the chilled mixture into a freezer-safe dish, freeze for 30 minutes, then stir vigorously to break up ice crystals. Repeat every 30 minutes for about 3 hours, or until it’s frozen but still creamy—your Creamy Strawberry Ice Cream with Fresh Chunks will still be delicious!
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work well in this recipe. Just make sure to thaw and drain them thoroughly before chopping and macerating to avoid excess water in your finished Creamy Strawberry Ice Cream with Fresh Chunks.
Is there a dairy-free version of this recipe?
You can substitute the heavy cream and milk with coconut cream and your favorite plant-based milk. The flavor will change slightly, but you’ll still get a deliciously creamy strawberry ice cream with fresh chunks throughout.
How can I avoid icy texture in homemade ice cream?
Chilling the base thoroughly before churning and using the right ratio of cream to milk helps create a smooth, creamy texture. Also, don’t forget to dissolve the sugar fully and enjoy your Creamy Strawberry Ice Cream with Fresh Chunks within two weeks for the best texture.
Can I customize this recipe with other fruits?
Definitely! Try swapping some or all of the strawberries for raspberries, blueberries, or even peaches. Just follow the same steps, and you’ll have a whole new twist on Creamy Strawberry Ice Cream with Fresh Chunks.
Final Thoughts
I can’t wait for you to taste just how dreamy and fresh homemade Creamy Strawberry Ice Cream with Fresh Chunks can be. The sweet, juicy strawberries and creamy, melt-in-your-mouth texture are truly something special—simple, nostalgic, and a little bit extraordinary. Grab those berries and your favorite scoop, and dive in!
Print
Creamy Strawberry Ice Cream with Fresh Chunks Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the creamy goodness of this homemade strawberry ice cream, loaded with fresh strawberry chunks for a burst of fruity flavor in every bite. This refreshing dessert is perfect for hot summer days or anytime you crave a sweet treat.
Ingredients
Fresh Strawberry Mix:
- 2 cups fresh strawberries, hulled and chopped
- ¾ cup granulated sugar, divided
- 1 tablespoon lemon juice
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- pinch of salt
Instructions
- Fresh Strawberry Mix: Combine strawberries, ¼ cup sugar, and lemon juice. Allow to sit for 20 minutes, then mash slightly.
- Ice Cream Base: Whisk together remaining sugar, heavy cream, milk, vanilla, and salt until sugar dissolves. Stir in strawberries. Refrigerate for 2 hours. Churn in ice cream maker for 20–25 minutes. Add extra strawberries in the last 5 minutes if desired. Freeze for 4 hours before serving.
Notes
- For a smoother texture, blend the strawberries before adding them.
- Use frozen strawberries if fresh ones aren’t available; thaw and drain before use.
Nutrition
- Serving Size: ½ cup
- Calories: 220
- Sugar: 21g
- Sodium: 30mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
